What are you supposed to with all the stuff?  I love it BUT… it takes some creativity to actually use all the zucchini and yellow squash that a couple of plants will produce 🙂

 AND so this Slow Cooker Veggie Chili was a little something I whipped up the other day!

Yield: 12

Slow Cooker Chili

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Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

• 1 1/2 C zucchini squash
• 1 1/2 C yellow squash
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 Tbsp chili powder
• 2 tsp oregano
• 2 14.5 oz can diced tomatoes
• 1 8 oz tomato sauce
• 2 15 oz cans black beans
• 1 15 oz ranch style beans
• shredded cheddar cheese and dollop sour cream for garnish

Instructions

1. Turn slow cooker on high, coat with cooking spray.
2. Combine all ingredients in slow cooker.
3. Cook on high for 3-4 hours or low for 6 hours.
4. Serve with 1 Tbsp cheese and dollop of sour cream.
5. Enjoy!

AND that cornbread is a delicious recipe from WCw/R’s new Family Favorite Cookbook…. along with 34 other fabulous recipes too!

Slow Cooker Veggie Chili is delicious AND a really fabulous way to use some of that extra squash you might have hanging around 🙂

I hope your week is going well… I’m getting ready for mid-terms on Friday, how did the time go that fast?!

Happy Thursday,

xoxo~ Ruthie